“Aromatic Venezuelan Black Bean and Plantain Bowl: A Gluten-Free Sensation”

Allergens

N/A

Ingredients

• 2 cups cooked black beans 2 large ripe plantains 1 cup quinoa 1 red bell pepper 1/4 cup fresh cilantro 1 lime 1/4 cup olive oil Salt and pepper, to taste 1 avocado (optional)

Instructions

1. a. Cook quinoa according to package instructions. b. Peel plantains and cut into 1 inch chunks. In a pan over medium heat, cook plantains until golden brown, about 5 minutes per side. Set aside. c. In a bowl, mix cooked black beans with salt and pepper, to taste. d. Combine red bell pepper, fresh cilantro, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth to create the zesty lime vinaigrette. e. To assemble the dish, place a bed of cooked quinoa in each bowl, followed by a generous scoop of black beans, plantains, and a drizzle of the zesty lime vinaigrette. If desired, add sliced avocado for extra creaminess.

Chef’s Insight

The combination of textures and flavors will create a memorable dining experience.

Notes

This recipe can be easily scaled up or down for different serving sizes.